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Ingredients
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6 teaspoons kosher salt, divided
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1 large head cabbage
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2 teaspoons oil
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½ cup minced onion
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1 (14 ounce) can tomato sauce
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1 (14 ounce) can petite diced tomatoes, undrained
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¾ cup water
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1 tablespoon red wine vinegar
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1 teaspoon ground black pepper, divided
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1 pound ground sirloin
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1 cup uncooked white rice
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2 cloves garlic, minced
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½ teaspoon ground allspice
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1 medium lemon, cut into 6 wedges
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2 teaspoons chopped fresh parsley, or to taste
Directions
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Bring a large pot of water to a boil. Stir in 4 teaspoons salt. Remove loose, outer leaves from the cabbage and place in the boiling water for 1 minute. Remove from the water and set aside.
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Remove core from the cabbage and carefully place the head in the boiling water. Cook for 5 minutes, removing the outer leaves one at a time as they loosen every minute. Set aside 12 large leaves and reserve inner portion of the cabbage for another use.
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Heat oil in a medium saucepan over medium heat. Set aside 2 tablespoons minced onion for cabbage rolls; add remaining onion to the hot oil. Cook, stirring often, until translucent, about 2 minutes. Stir in tomato sauce, undrained diced tomatoes, water, vinegar, 1/2 teaspoon pepper, and 1/2 teaspoon salt; bring to a simmer. Reduce heat to low and cook for 10 minutes.
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Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
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Prepare cabbage rolls: Mix sirloin, rice, garlic, reserved minced onion, remaining 1 1/2 teaspoons salt, remaining pepper, and allspice together in a bowl until well combined.
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Place a softened cabbage leaf on a cutting board and remove the bottom, tough portion of the stem. Place about 3 tablespoons meat filling into the center of the leaf. Fold the sides inward and roll the leaf up tightly, like a burrito or spring roll. Repeat with remaining leaves and filling.
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Pour 1 cup tomato sauce mixture in a bottom of a 9x13-inch or 11x7-inch baking dish. Place cabbage rolls, seam-side down, in the baking dish and pour remaining sauce on top. Cover tightly with foil.
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Bake in preheated oven for 1 hour. Lightly squeeze a wedge of lemon over each serving and garnish with parsley.
Recipe Tip
If your cabbage leaves are smaller, prepare this dish with two medium heads instead of one large head, as to attain the best larger leaves for rolling.
Nutrition Facts (per serving)
390 | Calories |
13g | Fat |
46g | Carbs |
23g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 390 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 5g | 24% |
Cholesterol 52mg | 17% |
Sodium 2457mg | 107% |
Total Carbohydrate 46g | 17% |
Dietary Fiber 8g | 29% |
Total Sugars 12g | |
Protein 23g | 46% |
Vitamin C 101mg | 112% |
Calcium 146mg | 11% |
Iron 6mg | 35% |
Potassium 949mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.